Description
Autumn Apple Chicken is a flavorful and hearty dish perfect for the fall season. Juicy boneless chicken thighs are seared to golden perfection and topped with a warm, spiced apple and onion sauté, finished off with a delicious apple cider pan sauce. This dish balances savory and sweet notes, making it an ideal comforting main course for a cozy dinner.
Ingredients
Scale
Chicken
- 1 Tbsp olive oil
- 6 boneless skinless chicken thighs (1 1/2 lbs), thicker portions pounded to even thickness
- 3/4 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp paprika
- 1/2 tsp garlic powder
Apples
- 2 Tbsp butter
- 2 medium gala apples, cored and sliced thin
- 1/2 cup sliced red onion (1/2 of a small)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp minced fresh thyme
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh sage
Pan Sauce
- 1 cup + 1 Tbsp apple juice (preferably not from concentrate)
- 1 Tbsp honey
- 1 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 1/2 tsp cornstarch
Instructions
- Prepare sauce mixtures: In a liquid measuring cup or mixing bowl, whisk together 1 cup apple juice, honey, apple cider vinegar, and Dijon mustard until well combined. In a separate small bowl, whisk together cornstarch and 1 Tbsp apple juice until smooth. Set both mixtures aside.
- Season and sear chicken: Heat a cast iron skillet over medium-high heat. Sprinkle chicken thighs on both sides evenly with paprika, garlic powder, salt, and black pepper. Drizzle olive oil into the hot skillet and tilt the pan to coat the bottom evenly. Add chicken pieces spaced apart and sear without moving until browned on the bottom, about 6 minutes.
- Cook chicken through: Flip the chicken pieces and reduce heat to medium. Continue cooking until the internal temperature reaches 165 degrees Fahrenheit, about 5 to 6 minutes more. Remove chicken from skillet and transfer to a plate.
- Clean skillet and sauté apples: If there are any black bits stuck to the skillet, use metal tongs and a wet balled-up paper towel to scrape them off. Return skillet to medium heat and melt butter. Add sliced apples, red onions, cinnamon, nutmeg, and a light pinch of salt. Sauté for 3 minutes until apples start softening.
- Add herbs and simmer: Stir in minced thyme, rosemary, and sage. Cook for 1 more minute until fragrant. Pour in the apple juice and honey mixture and allow to simmer for 2 minutes to reduce slightly. Season with salt to taste.
- Thicken sauce: Whisk the cornstarch and apple juice mixture again to recombine and stir into the skillet. Cook for 30 to 60 seconds while stirring until sauce thickens.
- Combine chicken and sauce: Return the cooked chicken thighs to the skillet, spooning the apple mixture and pan sauce over the top to coat well. Heat through briefly to meld flavors.
Notes
- Use a cast iron skillet for best searing results and flavor development.
- If fresh herbs are unavailable, substitute with 1/2 tsp each dried thyme, rosemary, and sage.
- Ensure chicken is cooked to an internal temperature of 165°F for safety and juiciness.
- Firm apples like Gala or Honeycrisp are preferred for texture and sweetness.
- Use apple juice not from concentrate for a fresher flavor in the sauce.
- To avoid burning, adjust heat during cooking and scrape pan carefully to prevent bitterness.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
